Prediction of Listeria monocytogenes growth kinetics in sausages formulated with antimicrobials as a function of temperature and concentrations

Woo Suk Bang, Hyun Jung Chung, Sung Sik Jin, Tian Ding, In Gyun Hwang, Gun-Jo Woo, Sang Do Ha, Gyung Jin Bahk, Deog Hwan Oh

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

This study was conducted to develop a model to describe the effect of antimicrobials [potassium sorbate (PS), potassium lactate (PL), and combined PL and sodium diacetate (SDA, PLSDA)] on the growth parameters of Listeria monocytogenes such as specific growth rate (SGR) and lag phase periods (LT) in air-dried raw sausages as a function of storage temperature (4, 10, 16, and 25°C). Results showed that the SGR of L. monocytogenes was dependent on the storage temperature and level of antimicrobials used. The most effective treatment was the 4% PLSDA, followed by the 2% PLSDA and 4% PL and 0.2% PS exhibited the least antimicrobial effect. Increased growth rates were observed with increasing storage temperatures from 4 to 25°C. The growth data were fitted with a Gompertz equation to determine the SGR and LT of the L. monocytogenes. Six polynomial models were developed for the SGR and LT to evaluate the effect of PS (0.1, 0.2%) and PL (2, 4%) alone and PLSDA (2, 4%) on the growth kinetics of L. monocytogenes from 4 to 25°C.

Original languageEnglish
Pages (from-to)1316-1321
Number of pages6
JournalFood Science and Biotechnology
Volume17
Issue number6
Publication statusPublished - 2008 Dec 1

Fingerprint

Listeria monocytogenes
sausages
specific growth rate
potassium sorbate
lactates
anti-infective agents
potassium
storage temperature
kinetics
Temperature
prediction
Sorbic Acid
anti-infective properties
Growth
Lactic Acid
Potassium
temperature
air drying
sodium
Statistical Models

Keywords

  • Antimicrobial
  • Listeria monocytogenes
  • Predictive model
  • Sausage
  • Storage temperature

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Bang, W. S., Chung, H. J., Jin, S. S., Ding, T., Hwang, I. G., Woo, G-J., ... Oh, D. H. (2008). Prediction of Listeria monocytogenes growth kinetics in sausages formulated with antimicrobials as a function of temperature and concentrations. Food Science and Biotechnology, 17(6), 1316-1321.

Prediction of Listeria monocytogenes growth kinetics in sausages formulated with antimicrobials as a function of temperature and concentrations. / Bang, Woo Suk; Chung, Hyun Jung; Jin, Sung Sik; Ding, Tian; Hwang, In Gyun; Woo, Gun-Jo; Ha, Sang Do; Bahk, Gyung Jin; Oh, Deog Hwan.

In: Food Science and Biotechnology, Vol. 17, No. 6, 01.12.2008, p. 1316-1321.

Research output: Contribution to journalArticle

Bang, WS, Chung, HJ, Jin, SS, Ding, T, Hwang, IG, Woo, G-J, Ha, SD, Bahk, GJ & Oh, DH 2008, 'Prediction of Listeria monocytogenes growth kinetics in sausages formulated with antimicrobials as a function of temperature and concentrations', Food Science and Biotechnology, vol. 17, no. 6, pp. 1316-1321.
Bang, Woo Suk ; Chung, Hyun Jung ; Jin, Sung Sik ; Ding, Tian ; Hwang, In Gyun ; Woo, Gun-Jo ; Ha, Sang Do ; Bahk, Gyung Jin ; Oh, Deog Hwan. / Prediction of Listeria monocytogenes growth kinetics in sausages formulated with antimicrobials as a function of temperature and concentrations. In: Food Science and Biotechnology. 2008 ; Vol. 17, No. 6. pp. 1316-1321.
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